Instant Pot Chili is a great cold-weather staple recipe that is perfect on its own or when used in other dishes, such as Frito Chili Pie! It's hearty and full of flavor but not overly spicy. We won't tell anyone how easy it was to make either.
Yield: 12 SERVINGS
Prep Time: 20 MINUTES
Cook Time: 30 MINUTES
Natural Pressure Release Time: 10 MINUTES
Total Time: 1 HOUR
✅ INGREDIENTS
- 2-3 pounds lean ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz) diced tomatoes, undrained
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) Bush's Chili Beans
- 2 Tbsp chili powder
- 2 tsp cumin
- 1 tsp salt
- 1 tsp pepper
✅ INSTRUCTIONS
- Place ground beef and onion in inner pot of 6-quart or larger Instant Pot. Cook on saute settings until beef is browned and onions are translucent. Drain well.
- Return ground beef and onion to Instant Pot and add all remaining ingredients. Close lid and set pressure release valve to sealing. Cook on High Pressure for 30 minutes. Allow Natural Pressure Release for at least 10 minutes then Quick Release.
✅ NOTES
- Serve Instant Pot Chili with cheese, sour cream, green onions, cornbread, or your choice of toppings.
Nutrition Information:
YIELD: 12 SERVING SIZE: 1 grams
Amount Per Serving:
- CALORIES: 177
- TOTAL FAT: 5g
- SATURATED FAT: 2g
- UNSATURATED FAT: 0g
- CHOLESTEROL: 47mg
- SODIUM: 797mg
- CARBOHYDRATES: 15g
- FIBER: 4g
- SUGAR: 7g
- PROTEIN: 20g
KEY TO SUCCESS #1 – SAUTE ONIONS AND GROUND BEEF
The first step to making this delicious hearty Instant Pot Chili is to saute the onions and ground beef.
The Instant Pot is such a cool gadget.
You can actually brown the ground beef and cook the onions in the inner pot of the Instant Pot on the saute setting.
Put the ground beef and diced onions into the inner pot of the Instant Pot then turn to the saute setting.
Cook until the ground beef is browned and the onions are translucent.
Make sure you use a wooden spoon to break up the beef while it’s cooking.
KEY TO SUCCESS #2 – DRAIN THE MEAT WELL
I use lean ground beef in nearly all of my recipes and this one is no exception.
Even though I’m using lean ground beef, it’s important to always drain the meat well.
You don’t want all that extra grease in your pot of chili.
I use an over the sink stainless steel colander and it works great to drain meat without losing any little pieces down the sink.
I think these are great because nothing really gets stuck in them and they are easy to throw in the dishwasher.
If you’re low on space, they also have collapsible colanders that are made of silicone that might be worth a try.
KEY TO SUCCESS #3 – ALLOW TIME FOR NATURAL PRESSURE RELEASE
If you’re familiar with Instant Pot cooking at all, you know that there are three distinct phases of cooking with this wonderful gadget – 1) Heating 2) Pressure Cooking and 3) Pressure Release.
All three of these phases count toward the total cook time for your chili.
Heating is the first phase and it’s counted from the time you start the Instant Pot to the time it reaches full pressure.
For a pot full of chili, this could take 20-40 minutes.
The second phase is Pressure Cooking and this is the phase that uses the timer that you set at the beginning of your cook time. For this recipe, the pressure cook time is 30 minutes.
The last phase is the pressure release.
While it may seem like the cooking is over at this point, the chili in your Instant Pot is still at full temperature and is still cooking.
Allow the Instant Pot to release pressure naturally for at least 10 minutes then you can use the Quick Release valve if desired.
Serve with all your favorite chili toppings – cheese, sour cream, green onions, white onions, cornbread, crackers, Fritos.
What other toppings do you love on chili? Leave them in the comments!
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